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Eggs Benedict

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Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 to 8 servings

What You Need

8
EGGS, cold
4
English muffins, split, toasted
8
slices Canadian-style bacon, warmed
3/4

Here’s How

  1. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
  2. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
  3. TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.

Enjoy

  • Garnish with chives, if desired.

Insider Info

  • Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water.
  • Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
  • Do not poach eggs ahead of time and hold them in the refrigerator.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate, choline and iron

Good Source: vitamin D and calcium

calories: 626
total fat: 42g
saturated fat: 20g
polyunsaturated fat: 4g
monounsaturated fat: 13g
cholesterol: 671mg
sodium: 1,409mg
carbohydrates: 29g
dietary fiber: 2g
protein: 34g
vitamin A: 1,415.5IU
vitamin D: 48.1IU
folate: 111.0mcg
calcium: 115.1mg
iron: 4.3mg
choline: 390.1mg

vitamin C: 3.5mg
vitamin E: 3.3IU
trans fat: 1g
sugars: 1g
potassium: 472.8mg
magnesium: 39.5mg
selenium: 69.6mcg
phosphorus: 484.4mg
vitamin B12: 2.2mcg
vitamin K: 2.4mcg
vitamin B6: .4mg
copper: .2mg
vitamin B1 - thiamin: .8mg
manganese: .3mg
zinc: 2.7mg
vitamin B2 - riboflavin: .9mg
vitamin B3 - niacin: 5.9mg
omega 3: .3g
omega 6: 3.3g